The Whippet Inn Restaurant require an experienced & talented Senior Chef for this high quality and award-winning venue. We are a well-established restaurant based in York. The Whippet has become known for our great ex dairy steaks and seafood, with 3 of our own dry aging cabinets onsite. We are a unique venue that doesn’t shy away from controversy or a bit of tongue in cheek.
We are currently restructuring how our kitchen works in order to make it a more pleasant environment and to allow our chefs a greater work life balance. We currently have a fantastic opportunity to develop & progress alongside our business as it constantly evolves and grows .
We as a business love personality and passion so will judge all applications on their individual merits and previous experiences. This job offers a varied range of cooking from classic to modern, with influences from all around the globe. From great sharing steaks to intricate tasting menus to pair with wine, ensuring you stay motivated and invigorated.

Duties of the Senior Chef’s include:

• Overseeing food production and service.
• Development and training of junior staff.
• Maintenance of kitchen cleanliness and hygiene procedures.
• Ensuring food specifications are being adhered to.
• Control of stock including ordering and monitoring.
• Collaboration with the senior team in regards dish development and menu progression.
• Being aware of and supporting financial targets.

Benefits:

• Generous combined salary package.
• Great progression potential.
• Employee discounts.
• 28 days annual leave.
• Flexible rotas aimed at a work life balance.

Job Types: Full-time, Permanent
Pay: From £32,000.00 per year

Benefits:

• Company events
• Discounted or free food
• Employee discount
• Referral programme

Schedule:

• Monday to Friday
• Weekend availability

Experience:

• Chef: 3 years (preferred)
• Kitchen management: 1 year (preferred)

Work Location: In perso

• Overseeing food production and service.
• Development and training of junior staff.
• Maintenance of kitchen cleanliness and hygiene procedures.
• Ensuring food specifications are being adhered to.
• Control of stock including ordering and monitoring.
• Collaboration with the senior team in regards dish development and menu progression.
• Being aware of and supporting financial targets